• Combine vinegar, brown sugar, cayenne pepper and salt in a medium non-reactive pot and bring to a boil over medium heat.Add the pears and cook until just tender. The pears should retain some firmness.
• Strain the pears and remove them to a bowl. Return the liquid to the pot.
• Add the cranberries to the pot and cook covered over medium heat until the berries begin to pop.
• Strain the cranberries and add them to the pears.
• Return the liquid to the pot and reduce over medium-high heat to about 1/2 a cup. Stir in the cranberries and pears and let cool.

Tips

• Store chutney in the refrigerator, covered, for up to 3 days.